Slice 1 onion and add to a pan with olive oil over medium heat until golden on the edges.

Prepare ingredients:
➡️ Chop carrot, onion, garlic, basil leaves, and tomatoes.
➡️ Reserve basil tops for garnish.

When the onions in step 1 are golden, add garlic and chopped onion, sauté until fragrant, then add carrots.

Sauté for 1 minute, then add ground beef, breaking it up to avoid clumps.

Once the beef is broken up, add milk to just cover the meat. Add half a bouillon cube if needed, but usually, just salt is enough for the natural sweetness of the ingredients. Stir and cover for a few minutes over medium-low heat.

After a few minutes, when the milk has reduced, add tomatoes, bay leaves, basil leaves, dried parsley, and half a cup of red wine to the pan. Then add the tomato paste, mix well, cover, and cook on low heat for 30 minutes or until the desired thickness is reached.

After cooking for 20 minutes, bring a pot of water to a boil and cook the pasta for 8-10 minutes, depending on the type. Drain and place on a plate while still hot.

On the plate of hot pasta:
➡️ Add shredded Emmental cheese
➡️ Add a layer of Bolognese sauce
➡️ Add grated Parmesan cheese
➡️ Garnish with fresh basil leaves and sprinkle with ground pepper.